Fab Food 4 All

No more drab food, only fab food!

You are here: Home / Cake / Cherzipan Cake (Cherry & Marzipan Cake)

Cherzipan Cake (Cherry & Marzipan Cake)

48 Comments

JUMP TO RECIPE

Cherzipan Cake (Cherry & Marzipan Cake)

I’ve had a block of Danish Anthon Berg marzipan in my cupboard for some time and decided that I really needed to find a good use for it. (Bit of a marzipan addict)! I had also seen many cherry cakes on the internet that I liked the look of.

Therefore, when a pack of Supersweet King Cherries were reduced in the supermarket the other day I decided to combine these 2 things and so the Cherzipan Cake (Cherry & Marzipan Cake) was born. Taking my mother’s basic cake mixture (from Lillian’s Apple Cake) I set about converting this into a loaf cake to incorporate 2 layers of king sized cherries and a middle layer of marzipan.

The result was a beautifully moist cake with the freshness of cherries and the sweet almond back notes from the marzipan and almond extract. If you don’t like almond extract then simply leave it out for a cleaner flavour!

I will definitely be making this cake again and again as it was a big hit and even my husband gave it top marks!

Cream the butter and sugar together until creamy before adding the lemon zest and eggs gradually.

Fold in the flour gradually.

Put half the mixture in a loaf tin and push in half the cherries in a zig zag pattern for even slice distribution (ie not like photo)!

Lay the slices of marzipan over the top of the cherries.

Add the rest of the cake mixture, push remaining cherries in and cover using a spatula.

Cake is ready when springs back in the center when gently pressed.

Now sit back and enjoy, it’s one of your 5-a-day after all!

More fruity cake recipes

Do let me know if you make this Cherry & Almond Cake as I love hearing from you. You can also tag me using @fabfood4all on social media if you wish to share a picture!

Print Pin
4.80 from 10 votes
Save

Cherzipan Cake (Cherry & Marzipan Cake)

A deliciously moist cherry and marzipan cake made with fresh cherries.
Course Cake
Cuisine English
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 - 10
Author Camilla Hawkins

Ingredients

  • 150 g / 6oz Plain flour
  • 150 g / 6oz Butter softened or buttery margarine
  • 75 g / 3oz Soft brown sugar
  • 2 large Eggs
  • 2 tsp Baking powder
  • 1/2 tsp Almond extract optional
  • 75 g White marzipan thinly sliced (Anthon Berg preferably)
  • 220 g Cherries pitted (King size good)
  • Zest of 1 lemon
  • Sprinkling of Demerara sugar optional

Instructions

  • Preheat the oven to 200C.
  • Butter and flour a 2lb loaf tin.
  • Beat the softened butter or buttery margarine well with the sugar with an electric whisk or cake mixer until creamy.
  • Beat in the lemon zest and eggs, one at a time. (Don’t worry if the mix splits).
  • Sift the flour and baking powder together and gradually fold into the mixture.
  • Put half the mixture into the loaf tin and place half the cherries into the batter then cover with the slices or marzipan.
  • Put the rest of the batter into the tin then distribute the rest of the cherries on top and push them in.
  • Using a spatula cover the cherries with the batter firming the mixture to the edge.
  • Sprinkle Demerara sugar on top.
  • Bake on the middle shelf of the oven for about 50 minutes or until the center springs back to the touch.

Sharing is caring!

Reader Interactions

Comments

  1. Christina Conte

    I love this combination. Such a lovely cake and easy to keep on hand for a slice with a cup of tea (or to give to neighbors and friends if one is feeling generous)! Thanks for the unique recipe!

    Reply

  2. Julie

    very dense i found the batter to be thick and barely enough to cover the king cherries – flavour is lovely though

    Reply

    • Camilla

      Thank you Julie, I just discovered that a well known brand has actually stolen this recipe and I have you to thank as I Googled my own recipe and was shocked to see it very slightly changed by them! They obviously didn’t find it dense when they decided to steal it.

      Reply

    • Camilla

      Hi Sheila, you probably could but just be sure to dry them before using as you wouldn’t want any excess moisture in the cake. I recently saw a cherry bundt cake post where they used sieved cherry pie filling and the cake looked quite raw and readers complained about it taking much longer to cook. So something to bear in mind!

      Reply

  8. Lisa Sherratt

    Hello!
    I made this at the weekend and its really delicious! However I used Amereno cherries and despite draining them as much as possible they all sank to the bottom of the mix whilst baking – would you recommend coating them in flour before putting them in?
    Thanks!
    Lisa

    Reply

    • Camilla

      Hi Lisa
      I don’t think coating a tinned/bottled cherry would make any difference to the sinking I think you just need to use fresh cherries. I am surprised that the ones sitting on top of the layer of marzipan managed to sink though? The cell structure in a cooked tinned cherry has been broken down and is therefore denser and heavier whereas a fresh cherry is more bouyant as it’s cell structure is still in tact. So stick the cooked one in water & it would sink but the fresh one would float. Hope that answers your question:-)
      Camila

      Reply

  20. DANIELLE VEDMORE

    Cant believe I have never seen this before – on my to do list! I adore cherries (my favourite fruit) and I do love marzipan too! Especially on Battenburg cake 🙂

    Reply

  23. Jen

    I love the combination of cherry and almond and adding marzipan sounds like a great idea. My Mum always used to bake a cherry and almond cake at Christmas as a lighter alternative to the Christmas cake. I might have to see if we can give this a go when I go back to visit in a couple of months.

    Reply

  24. Jacqueline @How to be a Gourmand

    Cherzipan? Great name Camilla and great creativity. It’s good when you have things leftover in your store cupboard that you can put to good use isn’t it?.
    Love almonds, cherries and marzipan and you have a moist cake inside? Perfect 🙂

    Reply

    • Camilla

      Well I was inspired by the Banoffee Pie which was invented by The Hungry Monk in Jevington, to date the best restaurant I’ve ever been to. So I thought Cherzipan was a long time coming and I would put it out there!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating